Preheat the air fryer. Set it to 300°F (150°C). A slightly lower temperature helps prevent burning and gives the nuts time to toast evenly.

Mix the seasoning. In a large bowl, whisk together the olive oil (or butter), maple syrup or honey if using, salt, smoked paprika, garlic powder, onion powder, cinnamon, cayenne, and black pepper.

Coat the pecans. Add the pecan halves to the bowl and toss until every piece is shiny and well coated. Take a moment to break up any clusters so the nuts roast evenly.

Arrange in the basket. Spread the pecans in a single layer in the air fryer basket. A little overlap is fine, but avoid a thick pile. Work in batches if needed.

Air fry. Cook for 6–8 minutes, shaking the basket halfway through. Start checking at the 5-minute mark—pecans can go from perfect to burnt quickly.

Assess doneness. They should smell toasty and look slightly darker, with a light sheen. If they need more time, add 1–2 minutes, shaking again.

Cool completely. Transfer the nuts to a parchment-lined sheet or plate and let them cool for 10–15 minutes. They crisp up as they cool, so don’t judge too soon.

Taste and adjust. Sprinkle a pinch of extra salt or a dusting of paprika while they’re still warm if you want a stronger finish.